Stuffed Swiss Chard in Avgolemono Sauce
This comforting and hearty recipe is a take on stuffed cabbage using Swiss chard leaves with a savory filling of lamb and rice smothered in a tangy, creamy lemon sauce!
Equipment
Food Processor
Ingredients
Filling Ingredients
- 15-16 large swiss chard leaves
- 1 pound ground lamb
- 1 medium white onion
- 3 cloves garlic minced
- 1 cup uncooked rice (long grain, not minute rice)
- 2 tbsp fresh dill
- 1 lemon juiced
- 3 cups chicken broth
- 2-3 tbsp olive oil
- salt & pepper to taste
Avgolemono Sauce
- 4 egg
- 2 lemons
Instructions
- Thoroughly rinse off any dirt from the leaves and pat dry. Bring a large pot of water to boil.
- Lay one leaf at a time on a flat surface and fold it in half lengthwise. With a sharp knife cut along the edge of the stem rib to remove it. Repeat with all remaining leaves.
- Blanch a couple leaves at a time by dipping them in the boiling water for approximately 5 seconds until tender. Lay the leaves on a baking sheet lined with paper towels to absorb the excess water.
- Add all remaining filling ingredients to a medium size bowl and mix thoroughly.
- Lay a blanched swiss chard leaf, vein side up, on a flat surface with the cut stem side facing away from you. Place a heaping tablespoon full of meat mixture at the bottom of the leaf. Fold the bottom of the leaf over the mixture. Begin rolling and folding in sides as you go. Place the roll in a large baking dish or pan and repeat with the remaining leaves.
- Add the chicken broth, olive oil and fresh lemon juice to the pan, cover with the lid and place over medium heat until broth comes to a slow boil. Reduce the heat to simmer and cook the swiss chard rolls for 40-45 minutes adding more chicken broth if necessary. Remove from the heat and prepare the avgolemono sauce.
- Separate the egg yolks from the egg whites in 2 small bowls and allow them to come to room temperature (very important).
- Juice the lemons into another small bowl. Whisk the egg whites and add them to a blender and blend until foamy and thick. Using a blender helps create a creamy and silky consistency of the sauce. Add the yolks and lemon to the blender and blend again.
- Remove 2-3 ladles (about one cup) of broth from the pan you cooked the swiss chard rolls in. Keeping the blender on, ladle in the warm chicken broth slowly and carefully, a little at a time to temper the eggs. When done, slowly pour the avgolemono sauce over the cooked swiss chard rolls.
Nutrition
Calories: 547kcalCarbohydrates: 46gProtein: 29gFat: 29gSaturated Fat: 11gTrans Fat: 1gCholesterol: 197mgSodium: 474mgPotassium: 889mgFiber: 5gSugar: 5gVitamin A: 9024IUVitamin C: 80mgCalcium: 143mgIron: 6mg
Tried this recipe?Let us know how it was!